Categories: Candy
Ingredients
- 9 0z. bitter-sweet chocolate, finely chopped
- 2/3 cup cream
- 2 tsp. vanilla extract
- 1/3 cup red jam or jelly
- 1/2 cup unsweetened cocoa powder
Directions
- Line a baking sheet with parchment. Place chopped chocolate in large bowl. Place cream in a saucepan and scald it until bubbles form around the sides of the pan, do not boil. Pour hot cream over the chocolate and allow it to soften and melt 30 seconds.
- With a whisk, gently stir to blend cream and chocolate. Add the vanilla and stir until well combined. Do not whip (will cause bubbles). Cover mixture with plastic wrap and allow to cool to room temperature. Once it is cool, refrigerate it until firm enough to mold, 2-3 hours.
- Coat hands with cocoa powder, and have extra in a shallow plate nearby. Scoop out about a teaspoon size ball of ganache. Flatten it to a thin round between palms. If too sticky, chill longer.
- Place a small amount of jam in the center of each round, and fold the truffle over the jam to cover it completely. Roll between your palms to get round shape. Roll in more cocoa powder if it gets too sticky. Once all truffles are formed, return to refrigerator for up to a week. Allow to sit at room temperature 15-20 minutes before serving.